Pastaria Abate had all the makings of a value for money pasta joint. .
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However it stopped short on service and delivery. Dont get me wrong, I think cashiers and servers were great. Orders made at 1940, wine came out immed after ordering but first appetizer came at 2017. Fried Mozzarella. Odd that it was the last dish we ordered but 37 mins after we placed our order, who’s going to complain when we finally have food? Portobello fries 2018. Fried calamari 2020. Parmesan rosemary fries 2028. Mains came at 2041. 1 hour after we ordered. However, not all came out at the same time. The pastas more or less made it out at the same time. Steak came 10 minutes later, but at 2100, I still have 2 friends left hungry (they both ordered burnt butter porcini stuffed ravioli). .
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After asking about it for 3 times, around 2105, one plate of ravioli came out. ONE. Got to commend them for serving it to our table since it was a self service place. But yup the other plate of ravioli got forgotten. So apparently when we checked, excuse was they had to make ravioli from scratch. But hello, if you had no ravioli, why not just tell us. Isn’t it normal knowledge in F&B, prep enough for what you want to serve and when you run out, just say out of stock? Or at least pre warn, it’s more than an hour wait. No information was passed down to us. So at that point of time, we already requested to cancel and get a refund. Because ain’t nobody gonna wait another hour for a plate of ravioli. 🙄🙄
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Next where the last straw got broken. That plate of served ravioli was uncooked. I sent it back to the kitchen and requested for a refund. At this point of time the head chef/ owner/ manager should have came out to apologize. 🤷🏻‍♀️ Well someone must have overheard but the owner/ owner’s wife (I think) came by and said “why I heard there’s a bit of unhappiness here and we have already refunded you” oh really you are bringing up the refund? Sorry for making you return us $30 for food we didn’t consume. Next line was “do you want me to bring the chef out to apologize?” I calmly said “yes I would appreciate that. Thank you” She brought a clueless guy out that really looked like a kitchen helper. And said “it was him, that forgot your order” 😨 Really? As a boss, you put all the blame on your man. What was more infuriating is that she continued by saying “I tasted the ravioli, it’s not uncooked. We do it al dente here” At that point of time I already knew that it was hopeless to continue my conversation. If you are going to bring up al dente, then why was my tagliatelle not al dente (didn’t say that) But seriously, there is only one point of al dente when the core of the pasta turns from uncooked to cooked. 0.5 seconds too early is still uncooked. 🙄 #pasta101 Besides this, not to mention the eggplant lasagne was salty beyond palatable and the steak was over cooked. 🤷🏻‍♀️
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Be proud of the items you serve but when the consumer is already having a bad experience, there is no point being defensive. Pastaria Abate is only 8 months into the food scene, let’s see where time will bring them.

#burpple

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